Garden Inspo

My haul at the last garden swap was impressive. One of the benefits of being the host is that you get all the left overs. Let me tell you, I have herbs & kale for days. In addition to that, I got red cabbage, eggplant, artichokes, beets, green beans, tomatoes, apricots, kumquats, Brussel sprouts, and lemon pepper. Can you believe that? All that good stuff grown/made within a mile of my house?!?!

Now, what to do with all these goodies…. cabbage goes with mustard, thyme goes with chicken, et viola!…

Pretzel & Mustard Chicken Sandwich

2 Pretzel buns (*)

Mustard & thyme marinated chicken (below)

2 slices muenster cheese

Quick braised cabbage (below)

1 sliced tomato

1/2 c cilantro

Mustard & mascarpone sauce (below)

Mustard & Thyme Marinated Chicken

2 boneless, skinless chicken breasts, sliced thinly

Marinade:

1/4 c apple cider vinegar

2 Tbsp Dijon mustard

1 tsp fresh thyme, chopped

1/4 tsp garlic powder

1/4 tsp each salt & pepper

Combine the marinade ingredients mix in a small bowl and add the chicken. Grill for 2 minutes per side, or until done.

Mustard & Mascarpone Sauce

Combine all the following ingredients in a small bowl:

1 Tbsp Dijon mustard

1 Tbsp mascarpone cheese

1 tsp honey

1 lime, juiced

1 tsp fresh thyme

Pinch of garlic powder

Pinch of salt & pepper

Quick Braised Cabbage

1/4 red cabbage, thinly sliced

1/4 c apple cider vinegar

1/2 c water

Bring all ingredients to a boil in a small pot and reduce the heat to simmer for 15 minutes. Set aside to cool.

Assembly:

Split & toast pretzel bun (*)

Put bottom of bun on plate and top with mustard & mascarpone sauce

Mustard & thyme marinated chicken slices

1 slice muenster cheese

Quick braised cabbage

Sliced tomato

1/4 c cilantro (or baby arugula)

More mustard & mascarpone sauce

Top with pretzel bun

(*) We have an amazing bakery called Sadie Rose that makes the softest, most delicious pretzel buns. You can find them at Mother’s Market. Any sturdy bun will do.